Best 2 Coffee And Walnut Cupcakes With Coffee Buttercream Recipes
Indulge in the symphony of flavors with our tantalizing Coffee and Walnut Cupcakes adorned with a velvety Coffee Buttercream. These delightful treats offer an irresistible fusion of coffee and walnut, perfectly balanced with a creamy and decadent frosting. Ideal for coffee enthusiasts and dessert lovers alike, these cupcakes promise an unforgettable culinary experience. Our curated collection includes recipes for both the indulgent cupcakes and the luscious buttercream, ensuring you can recreate this symphony of flavors in the comfort of your own kitchen.
Here are our top 2 tried and tested recipes!
COFFEE CREAM & WALNUT CUPCAKES
Retro favourite coffee and walnut cake in a cupcake version, with a choice of luxurious mascarpone topping or classic buttercream
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 30m
Yield Makes 12 cakes
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.
- Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up - that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
- Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they're iced fairly near the time of eating, so if you're making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.
Nutrition Facts : Calories 247 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 12 grams sugar, Protein 3 grams protein, Sodium 0.29 milligram of sodium
COFFEE AND WALNUT CUPCAKES WITH COFFEE BUTTERCREAM
These coffee and walnut cupcakes are a classic cake inminiature form. With the most creamy coffee buttercream frosting, these are theperfect afternoon pick me up.
Provided by Marie Roffey
Categories Afternoon Tea Dessert Sweets
Time 40m
Number Of Ingredients 17
Steps:
- Preheat your oven to 180C / 350F / 160C fan forced. Line your muffin tin with paper cupcake liners.
- Boil the kettle and add 2 tablespoons (note 1) of boiling water to the coffee granules. Mix to dissolve, then set aside.
- In a medium bowl, sift together the flour, cornflour, baking soda, baking powder and salt. Mix well to combine.
- In a separate large mixing bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until combined.
- Add the eggs one at a time, beat with a whisk until completely combined. Scrape down the sides of the bowl as necessary.
- Add the vanilla and beat to combine.
- Add one third of the flour mixture. Stir through gently until just combined. Now add half of the buttermilk and the dissolved coffee mixture. Mix gently again. Continue like this until all the flour and buttermilk is combined... just.
- Add the walnuts and gently mix them through (just a couple of turns). It is important not to overmix or be too heavy-handed otherwise your cupcakes will turn out dry and tough.
- Divide the mixture among the cupcake cases to about two-thirds full.
- Bake for around 18-20 minutes, turning the pan around halfway through to make sure they bake evenly. When a toothpick inserted comes out with just a crumb or two, they are done.
- Cool in the tin for 5 minutes before turning out onto a wire cooling rack
- Combine the coffee granules with 1 tablespoon (note 1) of boiling water. Stir to dissolve, then set aside
- Beat together the butter and ½ a cup of the icing sugar until light and fluffy. Now, with the mixer on low, gradually add in the rest of the icing sugar.
- Once it is all combined, add the coffee and vanilla, and beat for 5 minutes on medium-high. If the buttercream seems too loose to pipe, just add a little more icing sugar as necessary to thicken it.
- Once the cupcakes have cooled completely, pipe the buttercream on top. Serve as they are or decorate with crushed walnuts or walnut praline.
Nutrition Facts : ServingSize 111 g, Calories 435 kcal
Tips:
- For a richer coffee flavor, use a dark roast coffee.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- To prevent the cupcakes from sticking to the pan, grease and flour the pan before filling it with batter.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them.
- For a smooth and creamy frosting, make sure the butter is at room temperature before you start mixing it.
- If the frosting is too thick, you can add a little bit of milk or cream to thin it out.
- If the frosting is too thin, you can add a little bit of powdered sugar to thicken it.
- Decorate the cupcakes with chopped walnuts, coffee beans, or chocolate shavings.
Conclusion:
These coffee and walnut cupcakes with coffee buttercream are the perfect treat for any coffee lover. They are moist and flavorful, with a rich coffee taste. The coffee buttercream is the perfect finishing touch, adding a creamy and decadent flavor. These cupcakes are sure to be a hit at your next party or gathering.
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